Sometimes when i bake my cake and take them out of the pans, the sides sort of have buckled....there is like an indention all the way around the cake...what am I doing wrong??
Does this happen with all your cakes, or only one recipe?
maybe batter is too wet or pan is too full
AHappens on same recipe a white cake with mix, egg whites , sour cream, water and oil
Awhat size pan, what quantities on the ingredients -- have you allowed for cake mixes being smaller now?
I used to have this problem all the time!! What I finally figured out was I was using waaaaaay too much Pam spray around the edges to make sure my cake didn't stick to the sides of the pan! Well, after much research I discovered online somewhere that I was probably using too much non-stick spray. I stopped using Pam altogether and have never ever had this problem again!! I have always used parchment paper on the bottom of the cake pans, just never around the edges. I still don't. I just take a super sharp knife and run it along the edges before I turn the cake over. Works like a charm! Good luck!!
Await, no not the size of the pan but the ratio of batter to the size of the pan -- filling your pan half full as a rule and no more than 2/3 full -- yes?